Grand Central Market is home to a variety of acclaimed restaurants and food vendors representing the diverse cultures and cuisines of Los Angeles. During the month of June, many of the market’s stalls are featuring limited-time California avocado menu items. One such restaurant is Horse Thief BBQ, a Southern cuisine specialist and favorite among Angelenos. CAC recruited their smoked meat master, Anthony Chin, to create two new recipes that showcase how California avocados add that special something to Southern cuisine.

As the pitmaster and partner at one of Los Angeles’ top barbecue restaurants, Chin specializes in Texas-style barbecue with a Southern California twist. A native Angeleno, his cooking is inspired by his multicultural upbringing as well as California’s fresh produce. Incorporating California avocados into Horse Thief’s June menu is a welcome addition to their summer seasonal offerings.

“I grew up in Los Angeles, so California avocados were definitely a staple in my household every summer. I enjoy working with them whenever they’re in season because they’re so fresh and can be used in any dish. I loved the idea of pairing smoky Texas barbecue with cool, creamy California avocados for a fantastic contrast in flavors and textures,” said Chin.

Inspired by the premium avocados that are grown in California, Chin developed two recipes that highlight the fruit’s versatility.

Beyond celebrating their deliciousness, California avocados are a healthy superfood that contribute good fats to one’s diet, are a good source of fiber and are naturally sodium and cholesterol-free. One-third of a medium avocado (50 g) has 80 calories and contributes nearly 20 vitamins and minerals, making it not just a tasty choice, but also a nutrient-rich choice.

*If you don’t have a smoker, you can smoke brisket on a gas or charcoal grill.

Gas grill: Set burner on one side of the grill to med high and one side on low, so you have a hot and cool side. Place a smoker box, full of desired wood chips, on hot side and brisket on cool side. Close grill and let cook at 225°F until a 190°F internal temperature is reached. Wrap in foil and rest for 2 hours.

Charcoal grill: Place coal on one side so you have a hot and cool side. When coals are ready, add soaked wood chips on top of coals and set brisket on cool side. Cover and cook at 225° F until an internal temperature of 190° F is reached. Wrap in foil and rest for 2 hours.

Technique above can be used to smoke vegetables for California avocado relish and puree; cut avocado in half, remove pit, rub with oil and place on grill skin side down. For other veggies, drizzle or lightly rub with oil.

1. Cut avocado in half, remove seed and rub the inside of the avocado with oil.

2. Place chicken and avocado in smoker.

3. Add wood to your smoker and set it to 260°F.

4. Smoke the chicken and avocado at 260°F for 45 minutes or until an internal temperature of 165°F is reached.

5. Remove the avocado and chicken from the smoker and sear the chicken on a hot grill or in a hot pan over high heat to finish. Set chicken aside to cool. If you don’t have a smoker, please see alternate method below.*

6. Once the chicken has cooled, pull the meat from the bones, discard bones and roughly chop chicken.

7. Peel avocados and cut into chunks. Place in a bowl with the kale, onion, mint, pistachios, grapefruit, olive oil and lemon. Add salt and pepper, to taste. Toss thoroughly and divide evenly into bowls. Top each with chopped chicken, then spoon dressing over entire dish. Toss, if desired.

Creamy California Avocado Dressing

Ingredients

1 ripe, fresh California Avocado, smoked and peeled

2 Tbsp. chopped cilantro

2 Tbsp. lime juice

2 Tbsp. diced white onion

1/2 cup whole milk

1/8 tsp. salt, or salt to taste

1/8 tsp. pepper, or pepper to taste

Instructions

1. Combine ingredients in a blender and blend until smooth. Pour into a small bowl and place in refrigerator until ready to use.

*If you don’t have a smoker, you can smoke the chicken and California avocados on a gas or charcoal grill using a smoker box.

Smoking the chicken:

Gas grill: Set burner on one side of the grill to med high and one side on low so you have a hot and cool side. Place a smoker box, full of desired wood chips, on hot side and chicken on cool side. Close grill and let cook at 300° until chicken reaches an internal temperature of 165°.

Charcoal grill: Place coal on one side so you have a hot and cool side. When coals are ready, add soaked wood chips on top of coals and set chicken on cool side. Cover and cook at 300° until chicken reaches 165° internal temp.

Smoking the avocado:

Use the same technique to smoke the avocado. Cut avocado in half, remove seed, rub the inside with oil and place on grill skin side down for 45 minutes. When ready, scoop out avocado and give a rough chop.

**Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.